Ingredients

• 1 Country Harvest Greek Style Pita
• 1 Country Harvest Stone Milled 100% Whole Wheat Pita
• 1/2 tsp (2.5 mL) olive oil
• 1/4 cup (60 mL) finely diced red onion
• 14 oz can( 398 mL) whole artichoke hearts, chopped
• 1/4 cup (60 mL) sour cream
• 1/4 cup (60 mL) mayonaise
• 2 Tbsp (30 mL) chopped sudried tomatoes
• 1/2 cup (120 mL) shredded asiago cheese
• 1 tsp (5 mL) chopped fresh marjoram
• 1/8 tsp (.7 mL) freshly ground black pepper
• 1/2 cup (120 mL) chopped baby spinach

Directions

Preheat the oven to 375°F.

Heat the olive oil, in a small nonstick skillet, over medium heat. Add the red onion and sauté gently for 3 minutes, until softened. Add the chopped artichokes and cook for 2 minutes just to heat through. In a bowl, stir together the sour cream, mayonnaise, sun-dried tomatoes, asiago, marjoram and black pepper. Add the artichoke mixture and stir to combine. Scrape mixture into a small ovenproof dish and bake uncovered for 30 minutes until the cheese is bubbly and the top golden.

To make the pita crisps, cut the pita into triangles, brush with a little olive oil and sprinkle with cracked pepper, place on a parchment paper lined baking sheet and bake for 12 minutes. (They can be popped into the oven while the artichoke dip is cooking so they are ready together)

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Makes: 2 cups (500 mL)
Preparation Time: 10 minutes.